Chicken Vegetable and Walnut Stir Fry
What you'll need:
2 Tbs lime juice
2 Tbs raw honey, melted
3 Tbs coconut aminos
1-1/2 Tbs coconut oil, divided
2 red bell peppers, sliced into thin strips
1/2 medium yellow onion, thinly sliced
1/2 lb pea pods, ends trimmed
1 lb boneless chicken thighs, cut into 1-inch pieces
sea salt and black pepper
1/2 cup raw walnut halves or large pieces
1/4 cup fresh basil, torn into pieces
1. Make the sauce by whisking together the lime juice, honey and coconut aminos, then set aside.
2. Melt 1/2 Tbs of coconut oil in a large skillet over high heat. Add the peppers and onion and stir until slightly softened. Add the pea pods and stir for one minute, then remove the veggies to a plate.
3. Season the chicken with salt and pepper. Melt 1 Tbs of coconut oil in the same skillet over high heat. Add the chicken and stir until golden and cooked through. Add the veggies to the chicken. Pour in the sauce and stir until everything is nicely coated and hot. Turn off the heat and stir in the basil and walnuts. Enjoy! :)
Oven Roasted Asparagus and Bell Pepper Salad
What you'll need:
roughly 1 lb fresh asparagus
roughly 1 lb sweet mini peppers
1 small red onion, sliced
1/2 cup extra-virgin olive oil
3 tbsp apple cider vinegar
1 tbsp Dijon mustard
1 tsp Himalayan salt
1 tsp freshly cracked black pepper
zest of 1 lemon
2 tbsp capers, finely chopped
1 tbsp fresh rosemary, chopped
1 tsp fresh thyme, chopped
1/2 cup chopped walnuts
1. Preheat your oven to 425F. Trim off about an inch off the bottom of the asparagus and then cut them into 2 or 3 pieces, depending on their length. You want the pieces approximately 3” long.
2. Cut the sweet bell peppers in half and remove the stems and seeds, then slice the onion fairly thinly.
3. Place all your vegetables in a broiler pan or rimmed baking sheet and set aside.
4. In a glass jar or small mixing bowl, add olive oil, apple cider vinegar, Dijon mustard, salt, pepper, lemon zest, capers and fresh herbs then mix well with a flat whisk until slightly emulsified.
5. Pour about 3/4 of the vinaigrette over the vegetables and stir well.
6. Roast the vegetables in the oven for about 15 minutes, stirring once or twice, until they are softened and start to brown, then set the oven to broil and let the vegetables caramelize for 5-6 minutes.
7. Remove from the oven, pour the rest of the vinaigrette over the vegetables, add the chopped walnuts and stir well. Serve immediately or allow to cool to room temperature. Dig in! :)